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Mac and Cheese

Traditional macaroni and cheese is a casserole baked in the oven, using a mix of cheddar, Gruyere or Parmesan cheese, and topped with breadcrumbs. It’s a classic comfort food, and is guaranteed to bring you back to your childhood. If you’re a fan of quick and easy stovetop macaroni, upgrade from your boxed mix to this thirty-minute recipe. A rich cheese sauce made with Gruyere, white cheddar and Fontina gets mixed with elbow macaroni, and then topped with Parmigiano-Reggiano and panko before going under the broiler for two minutes. For a more sophisticated take on mac and cheese, try adding radicchio and raisins—you’ll get sweetness and crunch, balancing out the super creamy Fontina. Find these recipes and more in Food & Wine’s guide to mac and cheese.

Melissa Clark’s cheesy and warming Pimiento Mac and Cheese is the perfect dinner for a cold night. Combining fresh jalapenos and jarred pimientos, Clark’s Mac and Cheese is lightly spicy and rich with a combination of cheddar and cream cheese. Adjust the spice level by seeding and stemming the jalapeno if you’d like a milder taste.
Slideshow:More Macaroni and Cheese Recipes

To create a mac and cheese with the silky consistency of Velveeta, but using a flavorful, aged cheddar, chefs and brothers Bryan and Michael Voltaggio add sodium citrate to bind their cheese sauce. “Sodium citrate will be your new best friend for cheese sauces,” says Bryan. “It gives you that creamy, melty, gooey texture, but with nutty, sharp cheeses that don’t typically melt smoothly.” Think of the nacho cheese possibilities!
Slideshow:More Macaroni and Cheese Recipes